Serve this with cauliflower rice (or regular white rice as an occasional treat), and a side dish of cucumber slices mixed with a little sour cream, sliced yellow onion, and dill. (see photo below) You can also top it with toasted coconut.
Ingredients :
- 3 tablespoons of coconut flour
- salt and pepper to taste
- 3 1/2 lbs. cubed lamb stewing meat
- 6 tablespoons of butter
- 2 large chopped onions
- 3 tablespoons of a good curry powder blend
- 1 large Granny Smith apple - peeled, cored and cubed
- 1 large banana, sliced
- 1 cup of chicken stock
- 1/2 cup of raisins
- 1 tablespoon of lemon juice
- chopped cilantro and toasted coconut for garnish
- chopped cilantro and toasted coconut for garnish
Directions :
- Put the flour, salt and pepper into a plastic bag, add the cut up lamb, and shake until everything is evenly coated with the flour.
- Melt half of the butter in a large pot over medium heat. Cook the lamb in batches until browned on all sides. Put the lamb into the slow cooker.
- Reduce the heat slightly and add the remaining butter. Stir in the onions and cook until they are soft. - Add the curry powder and cook just until you can start to smell the spice. Scrap all this into the slow cooker as well.
- Pour some of the chicken stock into the pan and deglaze it, pouring the liquid into the slow cooker.
- Add the apples, banana, raisins and the rest of the stock and cook on low for 8 hours or on high for 4 hours until the meat is tender.
- Stir in the lemon juice just before serving.
(will freeze) Stir in the lemon juice before dividing into freezer containers.

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